Olive, Anchovy and Caper Pesto with Pasta Recipe
Ingredients
| Pitted black olives | 125 Gram | |
| 4 anchovy fillets, drained | ||
| Capers | 2 Tablespoon, drained, rinsed | |
| Garlic | 1 Clove (5gm), crushed | |
| Dried thyme | 1/4 Teaspoon | |
| Olive oil | 6 Tablespoon | |
| Pasta | 500 Gram, dried | |
Directions
Place olives, anchovies, capers, garlic, thyme and oil in a food processor or blender; pulse to a paste.
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad.
Drain, reserving 1/2 cup pasta water.
Return pasta with pesto to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Serve immediately or at room temperature.
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad.
Drain, reserving 1/2 cup pasta water.
Return pasta with pesto to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Serve immediately or at room temperature.
Chef
